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Best Easy Pumpkin Chocolate Chip Muffins

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These Ultimate Pumpkin Chocolate Chip Muffins with Streusel Topping are tender, moist, perfectly spiced, and topped with an irresistible crunchy crumble. They’re the kind of muffins that make your kitchen smell like a cozy autumn day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 1/4 cup (60g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Set aside in the refrigerator while you prepare the batter.
  3. Whisk the dry ingredients: In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix the wet ingredients: In a separate bowl, whisk together the entire can of pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/4 cup melted butter, 2 teaspoons vanilla extract, and 1/4 cup milk until smooth and fully combined.
  5. Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain—about 10 to 12 strokes. A few small lumps are fine.
  6. Fold in the chocolate chips: Add 1 cup of chocolate chips to the batter. Fold them in with 3 to 4 gentle strokes.
  7. Fill the muffin cups: Using a cookie scoop or measuring cup, divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full.
  8. Add the streusel topping: Remove the streusel from the refrigerator. Sprinkle a generous tablespoon of streusel over each muffin, pressing it gently into the batter so it sticks.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Use a cookie scoop for even muffins. Chill your streusel. Check for doneness at 18 minutes. These muffins taste even better the next day.

Nutrition

Keywords: pumpkin chocolate chip muffins, streusel topping, easy pumpkin muffins, fall baking, pumpkin spice

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